| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 400 |
g |
White flour |
| 600 |
g |
Whole wheat flour |
| 2 |
|
Cake yeasts or 2 T dry yeast |
| 1 |
tb |
Brown sugar |
| 2 |
ts |
Salt |
| 2 1/2 |
c |
Water (warm) |
|
|
Kummel seeds |
INSTRUCTIONS
1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in
sugar.
2. Add white flour and beat until gluten develops. ( You can see firm
strings of dough) about 5 minutes.
3. Add 1 cup whole wheat and beat 5 minutes.
4.Stir salt and 1/2 cup warm water and add to dough.
5. Add rest of whole wheat and kummel and beat 5minutes more.
6. Turn dough onto a board and knead 5 minutes by hand.
7. Place in a bowl. Cover with plastic and let rise in a warm place for 1
hour.
8. Knead 1 more time and shape into 2 loaves.
9. Place on cookie sheet and let rise covered for 30 minutes.
10. Bake in pre heated 450 F oven for 40 minutes.
NOTES : May be frozen wrapped in foil in a plastic bag. De freeze at room
temperature.
Recipe by: Miriam Podcameni Posvolsky Posted to Digest
bread-bakers.v097.n054 by Leon & Miriam Posvolsky <miriamp@pobox.com> on
Aug 25, 1997
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